Chocolate Chestnut Cake

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READY IN: 3hrs 10mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • For genoise
  • 13
  • 13
  • 14
    cup alkalized cocoa
  • 3
    large eggs
  • 3
    egg yolks
  • 34
    cup sugar
  • 1
    pinch salt
  • For finished cake
  • 13
    cup water
  • 13
    cup sugar
  • 6
    tablespoons kirsch (cherry liquor)
  • 2
    teaspoons vanilla
  • 1 12
    cups butter
  • 1 12
    cups sweet chestnut spread
  • 8
    ounces semisweet chocolate
  • chocolate shavings (optional)
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DIRECTIONS

  • To make the chocolate genoise: Sift together the flour, cornstarch and cocoa.
  • Whisk the whole eggs, yolks, sugar, and salt.
  • Place over simmering water until the temperature is 100 degrees.
  • Whip on high 3-4 minutes.
  • Fold in the dry ingredients.
  • Cover the bottom of a springform pan with wax paper and pour in batter.
  • Bake 30 minutes at 350 degrees, then remove from oven and let cool completely.
  • Meanwhile, boil the water and sugar.
  • Cool and add 1/4 cup kirsch and the vanilla.
  • Beat the butter and add in chestnut spread.
  • Mix the remaining 2 tbs kirsch into the chestnut mixture.
  • If sweetened chestnut spread is not available, use 1 1/4 cup chestnut puree with 1/2 cup light corn syrup.
  • Bring the cream to a simmer, then remove from ehat and add chocolate.
  • Let stand for 5 minutes, then whisk smooth.
  • Cut the cooled cake into 3 layers.
  • Brush the bottom layer with 1/3 of the sugar syrup, then top with 1/4 of the chestnut mixture.
  • Add the middle layer, brush with another 1/3 of the sugar mixture, and spread with 1/4 of the butter mixture.
  • Add the top layer and brush with the remaining 1/3 of the sugar syrup.
  • Cover the top and sides with the remaining chestnut mixture.
  • Chill the cake for 1 hour.
  • Cover the cake with the chocolate-cream glaze.
  • If desired, garnish with chocolate shavings.
  • Chill before serving.
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